Chicken and Vegetable Stir Fry
Cook up this Asian inspired stir-fry dish that will get you started on your resolution to eat healthy
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- 2 2/3 cup(s) cooked brown rice
- 1 cup(s) low sodium chicken broth
- 3 tablespoon(s) lite soy sauce
- 3 tablespoon(s) cornstarch
- 1 teaspoon(s) garlic powder
- 1/2 teaspoon(s) crushed red pepper flakes
- 2 tablespoon(s) olive oil
- 1 pound(s) chicken tenderloin diced
- 1 cup(s) onions sliced
- 4 cup(s) frozen broccoli
- 6 ounce(s) portabella mushroom
- Prepare rice according to package directions for 4 servings. In a medium bowl, stir together chicken broth, soy sauce, cornstarch, garlic powder and crushed red pepper flakes until cornstarch has dissolved; set aside. Heat oil in a wok or frying pan over high heat. Add diced chicken, cooking it until chicken turns white and begins to firm. Add onions, broccoli and mushrooms and continue to stir-fry until the vegetables are hot and the chicken is no longer pink. Add the sauce mixture to the chicken and vegetables. Bring the sauce to a boil, stirring constantly. Cook until sauce thickens. Serve the stir-fry over cooked rice.
This recipe is a personal recipe added by Sherry3456 and has not been tested or endorsed by MyRecipes.
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Chicken and Vegetable Stir Fry Recipe at a Glance
- COURSE: Main Dishes